Toasted pearl couscous with cucumber, peppers, olives, feta, and oregano vinaigrette for Mediterranean flavor.
# Required Ingredients:
→ Grain
01 - 1 cup pearl couscous
02 - 2 cups vegetable broth
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely chopped
→ Additions
07 - 1/4 cup kalamata olives, pitted and chopped
08 - 1/4 cup feta cheese, crumbled
09 - 1/4 cup fresh parsley, chopped
→ Dressing
10 - 2 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried oregano
13 - Salt and pepper to taste
# How-To Steps:
01 - Bring vegetable broth to a boil in a medium saucepan over medium-high heat. Stir in pearl couscous and return to a boil.
02 - Reduce heat to low, cover saucepan, and simmer for approximately 10 minutes, stirring occasionally, until liquid is completely absorbed and couscous reaches tender consistency.
03 - Remove saucepan from heat and spread couscous evenly on a baking sheet. Allow to cool for 10 minutes to room temperature.
04 - While couscous cools, combine diced red bell pepper, cucumber, cherry tomatoes, red onion, chopped kalamata olives, and crumbled feta cheese in a large mixing bowl.
05 - In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until emulsified.
06 - Add cooled couscous to the vegetable mixture. Pour prepared vinaigrette over all ingredients and toss gently to thoroughly combine without crushing couscous grains.
07 - Fold in chopped fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
